Rice Cooker Fish & Mushroom Cassarole
- Number of Servings: 8
Ingredients
1 whole (10.5oz) condensed cream of mushroom soup1 cup 2% milkPound and a half of whiting2/3 cup fat free greek yogurt6 oz dry whole grain pasta (I used Good Value's rotini)
Line the fish at the bottom of the rice cooker. Place the uncooked noodles in next. Then layer the soup, milk, and greek yogurt on top. Cook on slow cook setting for three hours. (I've often placed it for maximum time, which is five hours on mine, switching to keep warm, with no problem.)
When the slow cook cycle is done, stir it all up, breaking up the fish until it's a fairly consistent whole.
Serving Size: Makes 8 (1 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRISMJUMPPRINCE.
When the slow cook cycle is done, stir it all up, breaking up the fish until it's a fairly consistent whole.
Serving Size: Makes 8 (1 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRISMJUMPPRINCE.
Nutritional Info Amount Per Serving
- Calories: 179.7
- Total Fat: 2.9 g
- Cholesterol: 42.3 mg
- Sodium: 92.7 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 2.9 g
- Protein: 17.4 g
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